Roasted Vegetable Calzone

Ingredients and preparation for filling:
2 medium tomatoes, diced
I large onion, diced
2 courgettes, diced
1 red or green pepper, diced
1 cup grated cheddar cheese
1 egg

Filling:
Spread all vegetables on a roasting tray and drizzle with olive oil.
Roast for 10 minutes on a high temperature.
Once the vegetables are roasted allow to cool for 10 minutes.
Fold in 1 cup of grated cheddar cheese.

Dough Preparation:
Follow Braai Brood preparation instructions as per step 1, 2 & 3 on ‘how to make’.
Divide braai bread dough into 4 equal pieces and roll into round balls.
Press the round balls flat (1cm thick) onto a pre-greased baking tray.
Allow to rest for 10 minutes.
Beat egg and set aside for brushing dough.
Press flat again and place a quarter of the filling in the middle of each piece of dough.
Brush the edges with the beaten egg and fold over the piece of dough, forming a half circle, while sealing edges.
Cut three deep scars to the top of the calzone and brush with beaten egg.
Allow to prove for 30 minutes.

For oven bake: place baking tray in preheated oven at 220°C, for 20 minutes.
On the coals: place baking tray onto kettle braai hot coals for 12 to 15 minutes.
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